The Bailliage’s Annual Chapitre took place on Saturday, December 6th, at the Four Seasons Limassol, as every year.

The evening began with the Induction Ceremony presided over by Bailli Délégué Victor Papadopoulos, in his capacity as a Member of the Conseil Magistral. Eighteen new members were inducted and eight members were promoted.

A Ruinart “en magnum” Champagne Reception followed with the Gala Dinner thereafter in the Four Seasons Ballroom.

The dinner featured a refined menu prepared by the Four Seasons culinary team led by Panagiotis Charalambous together with Conseiller Culinaire Panicos Hadjitofis.

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Amuse-bouche
Crispy tartlet, red prawns
salsify smoked goat cheese, pickled beetroot
Grüner Veltliner 2023
Bründlmayer, Kamptal, Austria

King sea bass
oyster and green apple textures
Grüner Veltliner 2023
Bründlmayer, Kamptal, Austria

Scallops
pumpkin, fregola*, Champagne beurre blanc
smoked olive oil
Chardonnay 2023
Louis Jadot, Bourgogne, France

Beef tenderloin
root vegetable terrine, truffle jus
Brunello di Montalcino DOCG 2020
Casanova di Neri, Tuscany, Italy

Stilton cheese
celery, fruit bread
Port Colheita 2009
Niepoort, Douro, Portugal

Mont Blanc
chestnut cream, vanilla gelato
Port Colheita 2009
Niepoort, Douro, Portugal

The evening was graced by the Ambassadors of France, Hungary and Italy as honoured guests.

Victor Papadopoulos
Bailli Délégué
Member of the Conseil Magistral

* Fregola is a traditional, tiny, pearl-like pasta from Sardinia, Italy, made from semolina flour and water, similar in appearance to large couscous but with a distinct toasted flavour from being oven-baked.